Creamy Coconut Chicken
This dairy-free version of a creamy pie filling is a great tasting alternative to heavy cream based sauces. It’s so delicious and can be enjoyed by itself with a side of rice or steamed greens, or made into a pie filling.
Anti-inflammatory and anti-viral
Chicken is high in protein, which is required for muscle building and healthy hormone production. Coconut is anti-inflammatory and anti-viral to help promote a healthy immune system. As an added bonus, the vegetables in this dish provide your kids’ bodies with nutrients to help stop them getting sick.
3 tbsp. olive oil
1 brown onion diced
1 carrot grated
1 zucchini grated
500 grams chicken cubed
1 corn cob
Half head Broccoli
1 tbsp. homemade vegetable stock
2 tbsp. arrowroot flour
1 400g can coconut milk
½ cup frozen peas
Place olive oil, onion, carrot and zucchini into a large frying pan and sauté for 5 minutes.
Add the rest of the ingredients, except for the peas and cook for 20 minutes over medium head, stirring occasionally.
Remove saucepan from heat and stir through peas.
Serve with brown rice
Serves 2 Adults and 2 kids